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Thursday, 8 December 2016

Ravioli starter for Christmas! / Antipasto di ravioli per Natale

This time I want to offer Ravioli starter to serve on Christmas day. I'm sure you will enjoy them so much! Of course you should prepare fresh ravioli the day before and leave them in the fridge ready to be cooked on Christmas. I prepare them especially on special occasion!

Ingredients:

250gr of flour

2 eggs

150gr of spinach

50gr of goat cheese

200gr of pumpkin

400gr of mascarpone

400ml vegetable stock

1/2 onion

15gr of ginger powder

nutmeg

salt and pepper

olive oil

Method:

Beat the eggs and slowly add the flour and salt. Now knead with your hands for 5min. then wrap the dough in plastic wrap and place in refrigerator for 20min.

While you wait boil the beets with some salt for 3min. and then drain very well. Season with pepper and nutmeg. Meanwhile melt the goat cheese in a saucepan increasingly turning for a few minutes. Let cool.

Back to your dough, remove from refrigerator and divide it in half. Roll it out with a rolling pin or with one pastry machine until it reaches the desired thickness. Put both sheets of dough on a floured surface. Now use the mould cutter for ravioli, if you do not have a glass will help you. Shape your ravioli and fill them with a bit of beets and cheese. Cover with another sheet of dough and then cut the mould.

Press the dough with a fork so that they do not open during cooking and do small holes on it to squeeze out the remaining air.

Keep them in the refrigerator while you prepare the sauce with the pumpkin. Peel the onion and brown. Add the diced pumpkin and the vegetable broth. Simmer on low heat for 10min. It's time to bake your own ravioli in salted water for about 10min.

Remove the pumpkin from the heat and whisk with the mascarpone. Will be better if you use a blender. Season with salt and pepper. Drain the ravioli. Place the pumpkin in mascarpone cream in a dish and lie down only two ravioli. Sprinkle with a pinch of ginger powder and serve.